高盐大头菜脱盐因素的研究  

Study on desalination factors of high salt root-mustard

作　　者：尹爽[1,2] 王修俊[1,2] 刘佳慧[1,2] 田多[1,2] 王纪辉[1,2] 杨志波[1,2] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药省级重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第7期135-138,共4页China Brewing

基　　金：贵州省农业攻关项目(黔科合NY[2015]3025-1号);贵州大学研究生创新基金(研理工2016060)

摘　　要：传统腌制大头菜一般采用高盐腌制，制成的大头菜盐含量在15％--20％，口感太咸，不利于身体健康，使其生产和销售都在一定程度上受到了限制。该试验以含盐量和感官评分为评价指标，研究了料液比、脱盐时间、脱盐温度、换水次数4个因素对高盐大头菜脱盐效果的影响，最终得出最佳脱盐工艺条件为料液比1：3（g：mL），脱盐温度20℃，脱盐时间15min、换水次数2次。在此条件下，脱盐后大头菜含盐量为4．12％，且感官评定效果最佳。The root-mustard was traditionally produced with high salt, resulting the salt content 15%-20%, too salty and harmful to health. So produc- tion and sales was limited to a certain extent. Using the salt content and sensory value as evaluation indexes, the effect of material-liquid ratio, desali- nation time, desalination temperature and changing the water times on desalting efficiency of high salt root-mustard was researched. The optimum desalination process conditions was material-liquid ratio 1：3 （g：ml）, time 20℃, temperature 15 rain and changing the water two times. Under the conditions, the salt content of root-mustard after desalting was 4.12%, and the sensory evaluation was the optimal.

关 键 词：大头菜 脱盐 含盐量 感官评分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]